Rendang Ayam
Dry-cooked chicken rendang in coconut and spice paste — rich and aromatic.
- prep 15 min
- cook 90 min
- total 105 min
- serves 4
- intermediate
- Indonesia
Ingredients
- 800 g chicken thighs
- 400 ml coconut milk
- 3 stalks lemongrass
- 3 cm galangal
- 1 tsp turmeric
- 3 tbsp chili paste
- 50 g desiccated coconut
Steps
- Toast the coconut until golden.
- Blend the lemongrass, galangal, and chili paste.
- Simmer the chicken in coconut milk with the paste.
- Cook 1.5 hours until the sauce is dry and thick.
- Fold in the toasted coconut.
- Serve with rice.
≈ 460 kcal · 35 g protein · 10 g carbs · 32 g fat — per serving, estimate